Another simple chicken dish with fragrant tasty sauce.The original recipe uses chicken wings which has too much skin, so I have replaced it with deboned chicken thigh where I can remove as much of the fats and skin as possible.The chicken braised in oyster sauce with spring onions and ginger smells and tastes good.  Yum, yum.
Recipe adapted from Chinese Cuisine Cookbook with modifications
Ingredients6 pieces deboned chicken thighs with or without skin1-2 tbsp light soy sauceA few slices ginger1 stalk spring onions – cut into sectionsSome blanched leafy greensSeasoning  [combined]½ tsp each of salt and sugar¼ tsp msg and ground black pepper125 ml water1 tbsp oyster sauce¼ tsp sesame seed oil½ tbsp cornstarch + ½ tbsp water for thickening

Season chicken pieces with light soy sauce.  Deep fry or pan fry chicken until golden brown. Push aside or dish up. Remove excess oil.Using the same wok, sauté ginger and some spring onions until aromatic, add in chicken, 1 tsp wine and seasoning ingredients.  Stir well and simmer over medium low heat for 15 minutes and sauce is reduced.Thicken with cornstarch or omit if sauce is reduced to thick.Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively